Chicken Parm

These crispy arancini balls are the perfect way to transform leftover rice or risotto into a delicious bite, stuffed with melty mozzarella and tender chicken for an irresistible snack or appetizer.

Ingredients

• 2 cups cooked pasta

• 1 1/2 pound chicken tenders or fillets

• ½ cup grated Parmesan cheese

• 1 cups seasonned panko breadcrumbs

• 1 egg

• 1/4 cup Ranch dressing

• 1 cup all-purpose flour

• 1 can tomato sauce

• 1 teaspoon grated garlic

• 1 teaspoon basil

• 1 teaspoon oregano

• 1/4 teaspoon salt

• 1 cups seasonned panko breadcrumbs

• 1 cup mozzarella cheese (cubed or shredded)

• Salt and pepper (to taste)

• Oil (enough to cover the bottom of the electric skillet)

Directions

1. In a bowl, combine panko and parmesan cheese.

2. Thoroughly mix Ranch and egg together.

3. Set up a breading station in this order: Flour, Egg mixture then Parm mix. Bread all chicken and set aside, so the breading sets.

4. In a small sauce pan, combine tomato sauce, garlic and oregano. Cook uncovered, on low for 10 minutes.

5. Gently fry/saute the breaded chicken until golden brown. Remove from skillet and place into an oven safe dish.

6. Partially cover each piece of chicken with mozzarella and broil until melted, about 2 minutes.

7. Plating: First, pasta, then sauce, then chicken. Garnish with basil.